8 ounces unsweetened Baker’s chocolate
1/2 cup pure maple syrup
1/2 cup honey
Dash of Kosher or sea salt
2 cups roasted cashews (any type of nuts will work here)
1 T coconut oil
Prepare cookie sheet by covering with a sheet of parchment paper. Set aside. Add cashews to medium bowl and set aside. Add all ingredients to a heavy saucepan and turn to low heat. Stir until chocolate is completed melted. Once completely melted, pour chocolate mixture over cashews. Stir to cover thoroughly. Spread evenly onto cookie sheet lined with parchment. Set cookie sheet in refrigerator until cool (at least 2 hours). Break apart into bite-sized pieces and enjoy!
Store in container for up to 2 weeks (if they last that long).